Remove the skin of the pears leaving the stem intact. Halve the pears and remove the centre core part. (Alternately you can keep the pears whole but skin removed).

Crush the cardamoms lightly to release flavour.

In a large saucepan, add the wine, raw sugar, saffron, cardamom and salt, Place on low heat and stir till the sugar dissolves.

Add the pears, and add water if necessary to submerge the pears.

Cover with a lid slightly ajar and simmer till the pears are just cooked, soft but not mushy. Since the time depends on the variety and ripeness of pear, keep a close eye.

Use a slotted spoon and remove the cooked pears. Once cooled, refrigerate the pears till serving time.

Increase heat and bring the poaching liquid to a boil until the liquid has been reduced to half in quantity.

Remove and cool completely before serving.

To serve, place a dollop of crème fraiche in a bowl. Place the pear on top and drizzle with the poaching liquid. Garnish with rose petals and crushed pistachios.